HELLO CC-ers! I just made a creamy coconut filling that has to chill overnight- then get whipped 4-5 min before using. (it's Martha Stewart's coconut filling recipe)

My question is: Today is Thur, and the cake is due Sunday. I just made the filling bc it had to chill overnight and generally I do my cakes on Friday and torte/fill them w/ buttercream. I am looking at this filling and wondering- can I fill a cake with a creamy type filling 2 days in advance and leave in the fridge? Im afraid the cake is going to get mushy. My plan was to do a thin layer of raspberry preserves under and above the filling...Any thoughts, suggestions?

If I need to, I can wait to torte/fill the cake till Saturday, but will the filling get messed up bc Im chilling it for 2 days?

I know this probably won't help you for this week, but it's always a good idea to do an experiment with new fillings, ect...so you know they will work with your timeline.

Jennifer